Premium
Glycosyl‐linkage composition of tomato fruit cell wall hemicellulosic fractions during ripening
Author(s) -
Tong Cindy B. S.,
Gross Kenneth C.
Publication year - 1988
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1988.tb00644.x
Subject(s) - ripening , chemistry , hemicellulose , ripeness , glycosyl , cell wall , lycopersicon , composition (language) , food science , botany , biochemistry , cellulose , biology , linguistics , philosophy
Hemicelluloses were extracted from isolated tomato ( Lycopersicon esculentum Mill. cv. Rutgers) pericarp cell wall material at 3 different stages of ripeness with 4 M and 8 M KOH. Little change in molecular weight or composition of 4 M KOH‐extracted material was observed during ripening. However, the composition of 8 M KOH‐extracted material changed, and a relative increase in polymers of < 40 kDa was observed during ripening. Changes in glycosyl linkage composition of the 8 M KOH hemicellulosic material were detected, including increases in 4‐linked mannosyl, 4,6‐linked mannosyl, and 4‐linked glucosyl, and decreases in 5‐linked arabinosyl residues in polymers of < 40 kDa, and decreases in terminal glocosyl residues in polymers of > 40 kDa. These data may indicate that de novo hemicellulose synthesis occurs throughout tomato fruit ripening, even at the red ripe stage.